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image of an adorable gnome cake that's been made with buttercream and rice krispie treats
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5 from 3 ratings

Gnome Cake

This gnome cake is just as adorable as it is delicious! It's made with tender vanilla cake layers, a rice krispie hat, and frosted with buttercream frosting.
Prep Time15 minutes
Cook Time33 minutes
Additional Time1 hour
Total Time1 hour 48 minutes
Course: Cakes
Cuisine: American
Servings: 24
Calories: 800kcal
Author: Chelsey White

Ingredients

Vanilla Cake Layers

  • 3 cups all-purpose flour 375g
  • 3 cups granulated sugar 600g
  • 2 1/2 tsp baking powder 10g
  • 1 tsp fine salt 6g
  • 1 cup (2 sticks) unsalted butter, room temperature 226g
  • 1 cup carton egg whites or 7 large egg whites, room temperature 235ml
  • 1 1/2 cups full-fat sour cream, room temperature 380g
  • 2 Tbsp vegetable or canola oil 28ml
  • 2 tsp vanilla extract or vanilla bean paste 8ml
  • gel food coloring if desired

Vanilla Buttercream Frosting

  • 3 cups unsalted butter, room temperature 678g
  • 1 Tbsp vanilla extract or vanilla bean paste 12ml
  • 1/2 tsp fine salt 3g
  • 11 cups powdered sugar 1375g
  • 1/3 cup heavy whipping cream, room temperature 75ml

Frosting Add-Ins

  • Red Gel Food Coloring
  • 1 cup dark chocolate chips, melted and cooled 190g
  • 1 Tbsp heavy whipping cream, room temperature 15ml
  • 1/2 tsp unsweetened cocoa powder, sifted

Rice Krispie Treats - Gnome's Hat

  • 4 cups mini marshmallows 200g
  • 6 cups puffed rice cereal 150g

Recommended Tools / Equipment

Instructions

Step 1: Make the Vanilla Cake Layers

  • Preheat oven to 350°F / 175°F. Grease and line four 7" pans or four 6" pans with parchment rounds and non-stick baking spray.
  • Mix 3 cups all-purpose flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
  • Mix 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
  • Pour in 1 cup of egg whites and mix on low until just incorporated.
  • Mix in 1 1/2 cups sour cream, 2 Tbsp vegetable oil, and 2 tsp vanilla extract on a low speed.
  • Scrape down the sides of the bowl with a rubber spatula, then mix on a medium speed for about 15 more seconds to make sure everything is properly mixed together.
  • If you want to color the layers, add a small squirt of gel food coloring in the bowl and stir until evenly colored.
  • Divide the batter evenly between the prepared pans, then bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs.
  • Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
  • Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
  • Use a
    serrated knife to level the tops of the layers before you plan to assemble your cake. If you're making these in advance, wrap and freeze them at this point.
  • If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

Step 2: Make the Vanilla Buttercream Frosting

  • While the cake layers bake and cool, make the vanilla buttercream frosting.
  • Beat 3 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
  • Add in 1 Tbsp of vanilla extract and 1/2 tsp of salt and mix on a low speed.
  • Slowly mix in 11 cups of powdered sugar on a low speed. Add 1/3 cup of heavy cream halfway through to make it easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Once fully mixed and has reached the desired consistency, beat on low for a couple og extra minutes to make the frosting super smooth and to push any extra air out of the frosting.
  • If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  • Scoop 2 cups of frosting into a separate bowl and color red with a generous squirt of red gel food coloring. Place in a large piping bag fitted with a large round piping tip or snip a large opening at the base of the bag (about 3/4-inch). Seal the top of the bag with a rubber band or clip and set aside.
  • Place 1 cup of frosting in a separate bowl and mix with 1 cup of dark chocolate chips that have been melted and cooled, and 1 Tbsp of heavy cream. Mix together with a rubber spatula until fully combined. Place in a large piping bag fitted with a large round piping tip or snip a large opening at the base of the bag (about 3/4-inch). Seal the top of the bag with a rubber band or clip and set aside.
  • Place 1/2 cup of frosting in a small bowl and mix with 1/2 tsp of unsweetened baking cocoa powder. Mix together with a rubber spatula until fully combined and the frosting has become a nice skin-toned color. Place in a small piping bag fitted with a large round piping tip or snip a large opening at the base of the bag (about 3/4-inch). Seal the top of the bag with a rubber band or clip and set aside.
  • Cover the remaining uncolored buttercream with plastic wrap to prevent crusting, then set aside.

Step 3: Assemble the Cake Layers

  • Stack and frost cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.
  • Add an even layer of buttercream between each cake layer with a large offset spatula.
  • Once the cake layers are stacked, spread a thin coat of frosting around the the cake to fully cover the cake layers. Smooth using a large offset spatula and bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
  • Place the remaining buttercream into a small piping bag fit with an open star piping tip (like a
    Wilton 1M). Seal the top of the bag with a rubber band or clip and set aside.
  • Next, cover the side of the cake with the dark chocolate buttercream. Smooth using a large offset spatula and bench scraper.
  • Use a small offset spatula or toothpick to outline a large triangle on front of the cake. This will help guide you as you pipe on the gnome's beard!
  • Pipe white buttercream lines in the outlined area, starting at the top of the cake and piping down to the edge of the outline.
  • Use the tan colored buttercream to pipe a large dollop at the top of the beard to look like the gnome's nose, then chill the cake in the fridge.

Step 4: Make the Gnome's Hat

  • Place 4 cups of mini marshmallows in a heatproof bowl and heat in the microwave for 45-60 seconds at full power. They should be melted at this point and easy to stir. If not, heat in additional 15-second intervals until they look fluffy and are fully melted.
  • Pour in 6 cups of rice krispies or puffed rice cereal and stir until the cereal is fully coated in melted marshmallows.
  • Grease your hands with cooking spray, then shape a tall cone with the rice krispie mixture. Hold the hat above your cake as you make it to make sure the base of the hat is the same size as the top of your cake.

Step 5: Decorate This Gnome Cake

  • Remove the cake from the fridge. Spread a dollop of buttercream on top of the cake, then press the hat into place on top.
  • Spread an even layer of red buttercream over the rice krispies using a small offset spatula and an
    acetate sheet.
  • Use the remaining dark chocolate and tan frosting to pipe two arms on the sides of the cake, then gently press a mini candy cane into one of the hands and enjoy! If you make this cake in advance, store it in the fridge uncovered for up to a week.
  • Let the cake sit at room temperature for 1-2 hours before serving to make it easier to cut.

Video

Notes

Tips for Making the Best Gnome Cake

  • Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
  • Ingredients at room temp mix together better. Be sure you set out any cold ingredients ahead of time.
  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes it easier to stack and frost.
  • Make this gnome cake vegan or dairy free if needed! Use your favorite type of dairy free milk to replace the sour cream and heavy cream, and use vegan butter sticks in place of the butter. For the eggs, I recommend using an egg replacer like this.
  • Don't level your cake layers until they are completely cooled.
  • Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
  • If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.
  • Be sure to use heavy cream or heavy whipping cream! You need the high-fat content to create the right consistency in this recipe. Milk cannot be used in place of the cream.

 

Making This Gnome Cake in Advance and Storage Tips

I recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.
You can also make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition

Serving: 1 | Calories: 800kcal | Carbohydrates: 108g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 14g | Cholesterol: 104mg | Sodium: 278mg | Fiber: 1g | Sugar: 87g